I just made a Plum Jam Recipe Homemade with four ingredients in an hour and I’m not sharing the jar.
I’m obsessed with this Plum Jam Recipe Homemade because it tastes like summer smashed into a jar. I love the sticky, bright punch from ripe plums, pitted and roughly chopped, and the little lift from fresh lemon juice.
It’s messy, loud, and exactly the kind of thing I smear on toast or spoon over yogurt without shame. But the best part is how the fruit sings on its own, no weird fillers, just bold plum flavor that makes you want more.
If you’re staring at a bowl of fruit wondering what to do, try Plum Jam Recipes For Canning, seriously.
Ingredients
- Basically the heart of the jam, juicy, sweet-tart and full of fruit texture.
- Plus sugar balances tartness, gives body and that spoonable jam sheen.
- Basically lemon juice wakes the fruit, it’s bright zip and helps set.
- Plus salt cuts sweetness, sharpens flavors, makes the jam taste complete.
Ingredient Quantities
- About 2 lb (900 g) ripe plums, pitted and roughly chopped (about 4 cups packed)
- 1 1/2 to 2 cups (300 to 400 g) granulated sugar, adjust to taste depending on how sweet your plums are
- 2 tablespoons (30 ml) fresh lemon juice, about 1 medium lemon
- 1/4 teaspoon fine sea salt
How to Make this
1. Wash, pit and roughly chop about 2 lb (900 g) ripe plums into a bowl so you have about 4 cups packed; no need to peel them unless you want extra-smooth jam.
2. Weigh or measure 1 1/2 to 2 cups (300 to 400 g) granulated sugar and add it to the chopped plums; use less sugar for tart plums, more for sweet ones.
3. Stir in 2 tablespoons (30 ml) fresh lemon juice and 1/4 teaspoon fine sea salt, then let the fruit and sugar sit 20 to 30 minutes to macerate; this draws out juice and helps them break down faster.
4. Transfer the plum mixture to a wide, heavy bottomed saucepan over medium heat; crush the fruit with a potato masher or the back of a wooden spoon as it warms, so it starts to become jammy.
5. Bring to a gentle boil, then reduce to a steady simmer and cook, stirring often so nothing sticks, for about 20 to 35 minutes until the mixture thickens and reduces; foam will form, skim some off if you like clearer jam.
6. To test for doneness, chill a small saucer in the freezer, spoon a little jam on it, wait 1 minute, then push with your finger; if it wrinkles and doesnt immediately flood back, it’s set.
7. Taste and adjust: if it’s too tart add a tablespoon more sugar and simmer a few minutes; if it seems too thick add a teaspoon or two of water and warm briefly.
8. Once done, remove from heat and let sit 5 minutes, then ladle into warm sterilized jars leaving about 1/4 inch headspace if you plan to can, wipe rims, seal with lids and process in a boiling water bath for 10 minutes for safe shelf storage.
9. If you’re just making small batch for the fridge, let jars cool uncovered to room temp, then refrigerate; jam will thicken more as it cools and keeps up to 3 weeks in the fridge or several months in the freezer.
10. Label with date, store away from direct sunlight, and enjoy on toast, yogurt, or in pies; remember jam often tastes even better after a day or two as the flavors meld.
Equipment Needed
1. Cutting board and a sharp chef knife for washing, pitting and roughly chopping the plums
2. Large mixing bowl to hold the chopped fruit while you weigh and macerate it
3. Kitchen scale (or dry measuring cups) for the sugar and plums
4. Citrus juicer or reamer for the lemon juice
5. Wide, heavy-bottomed saucepan for cooking the jam evenly
6. Potato masher or sturdy wooden spoon to crush the fruit as it heats
7. Heatproof spatula or long-handled spoon for stirring and skimming foam
8. Ladle plus a wide-mouth funnel and sterilized jars with lids for filling and storing the jam
FAQ
Easy Plum Jam Recipe (No Pectin) Substitutions and Variations
Easy Plum Jam Recipe (No Pectin)
This jam is quick, bright and honestly so satisfying. Use ripe plums for best flavor, but I’ll give you swaps below if you need them. Makes about 2 small jars.
Ingredients
– About 2 lb (900 g) ripe plums, pitted and roughly chopped (about 4 cups packed)
– 1 1/2 to 2 cups (300 to 400 g) granulated sugar, adjust to taste depending on how sweet your plums are
– 2 tablespoons (30 ml) fresh lemon juice, about 1 medium lemon
– 1/4 teaspoon fine sea salt
Method
1. Put the chopped plums, sugar, lemon juice and salt in a heavy saucepan. Stir to combine and let sit 15 to 30 minutes so the fruit releases some juices.
2. Bring the mixture to a gentle boil over medium heat, stirring often so it doesn’t stick. Reduce heat to medium low and simmer, stirring every few minutes, until the jam thickens. This usually takes 20 to 35 minutes. To test, drop a spoonful on a chilled plate, tilt the plate after a minute, if it wrinkles and slows down it’s ready.
3. If you want a smoother jam, mash with a potato masher while cooking or pulse with an immersion blender for a few seconds. Be careful, it will be hot.
4. When done, ladle into sterilized jars leaving 1/4 inch headspace. Seal and let cool to room temperature. Store in the fridge for up to 3 weeks or freeze for longer storage.
Quick tips
– Taste as you go, plums vary a lot in sweetness so you might need less sugar.
– Skim foam off the top if you want clear jam, but it’s fine to leave it for a more rustic look.
– If you want more set without pectin, cook a bit longer, or add a little applesauce which has natural pectin.
Substitutions
- Plums: use peaches or apricots instead, 1 to 1 substitution by weight. If using frozen plums, thaw and drain excess liquid first.
- Granulated sugar: swap with brown sugar for a deeper flavor, or use honey or maple syrup but reduce quantity slightly and expect a softer set.
- Lemon juice: use lime juice or 1/4 teaspoon powdered citric acid if you want that bright acidity without extra liquid.
- Fine sea salt: kosher salt can be used, just use a pinch more, or omit if you really must, but salt balances the sweetness.
Pro Tips
1. Taste first, then sweeten: since plums vary a lot, start with the lower sugar amount and only add more near the end if it needs it, that way you wont over sweeten it and lose the bright plum flavor.
2. Macerate longer for more juice: letting the chopped plums sit with sugar and lemon for 30 to 60 minutes makes them break down faster when cooking, so you spend less time at the stove and get a better texture.
3. Use a wide, heavy pan and stir often: a wide pan evaporates liquid faster so you reach jam set sooner without scorching, but you still gotta stir and scrape the bottom so it doesnt stick and burn.
4. Cool-test and skim foam: chill a tiny plate to test set, and skim the foamy top while it cooks if you want a clearer jar, but save a bit of the foam for toast if you’re feeling frugal.
Easy Plum Jam Recipe (No Pectin)
I just made a Plum Jam Recipe Homemade with four ingredients in an hour and I'm not sharing the jar.
8
servings
227
kcal
Equipment: 1. Cutting board and a sharp chef knife for washing, pitting and roughly chopping the plums
2. Large mixing bowl to hold the chopped fruit while you weigh and macerate it
3. Kitchen scale (or dry measuring cups) for the sugar and plums
4. Citrus juicer or reamer for the lemon juice
5. Wide, heavy-bottomed saucepan for cooking the jam evenly
6. Potato masher or sturdy wooden spoon to crush the fruit as it heats
7. Heatproof spatula or long-handled spoon for stirring and skimming foam
8. Ladle plus a wide-mouth funnel and sterilized jars with lids for filling and storing the jam
Ingredients
About 2 lb (900 g) ripe plums, pitted and roughly chopped (about 4 cups packed)
1 1/2 to 2 cups (300 to 400 g) granulated sugar, adjust to taste depending on how sweet your plums are
2 tablespoons (30 ml) fresh lemon juice, about 1 medium lemon
1/4 teaspoon fine sea salt
Directions
- Wash, pit and roughly chop about 2 lb (900 g) ripe plums into a bowl so you have about 4 cups packed; no need to peel them unless you want extra-smooth jam.
- Weigh or measure 1 1/2 to 2 cups (300 to 400 g) granulated sugar and add it to the chopped plums; use less sugar for tart plums, more for sweet ones.
- Stir in 2 tablespoons (30 ml) fresh lemon juice and 1/4 teaspoon fine sea salt, then let the fruit and sugar sit 20 to 30 minutes to macerate; this draws out juice and helps them break down faster.
- Transfer the plum mixture to a wide, heavy bottomed saucepan over medium heat; crush the fruit with a potato masher or the back of a wooden spoon as it warms, so it starts to become jammy.
- Bring to a gentle boil, then reduce to a steady simmer and cook, stirring often so nothing sticks, for about 20 to 35 minutes until the mixture thickens and reduces; foam will form, skim some off if you like clearer jam.
- To test for doneness, chill a small saucer in the freezer, spoon a little jam on it, wait 1 minute, then push with your finger; if it wrinkles and doesnt immediately flood back, it’s set.
- Taste and adjust: if it’s too tart add a tablespoon more sugar and simmer a few minutes; if it seems too thick add a teaspoon or two of water and warm briefly.
- Once done, remove from heat and let sit 5 minutes, then ladle into warm sterilized jars leaving about 1/4 inch headspace if you plan to can, wipe rims, seal with lids and process in a boiling water bath for 10 minutes for safe shelf storage.
- If you’re just making small batch for the fridge, let jars cool uncovered to room temp, then refrigerate; jam will thicken more as it cools and keeps up to 3 weeks in the fridge or several months in the freezer.
- Label with date, store away from direct sunlight, and enjoy on toast, yogurt, or in pies; remember jam often tastes even better after a day or two as the flavors meld.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 8
- Calories: 227kcal
- Fat: 0.9g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.1g
- Cholesterol: 0mg
- Sodium: 74mg
- Potassium: 177mg
- Carbohydrates: 56.6g
- Fiber: 1.6g
- Sugar: 54.9g
- Protein: 0.8g
- Vitamin A: 50IU
- Vitamin C: 14.4mg
- Calcium: 8.6mg
- Iron: 0.19mg
